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1950s Beef Pot Roast

I know you can do this because it’s so easy. Anyone old enough to handle a sharp knife can do this. People that aren’t old enough to handle a sharp knife usually don’t know or care to read blogs. That’s how I know YOU are qualified to do this.

Ron Popeil used to have this saying “Set it and FORGET IT!” I used to love walking around the house saying that. Even if we weren’t using his rotisserie oven.

Good news! You really can “Set it and FORGET IT!” on this one. That’s the beauty of roasts. They take a long time. Put it in and get busy doing something else for about 4-5 hours. You won’t be sorry.

Recipe: 1950s Beef Pot Roast

Ingredients:

3-4 lb beef roast

1 yellow onion

2-3 medium carrots, sliced in large chunks

4-5 red potatoes, skin on, diced

1-2 C Fresh Mushrooms, chunked

1/8 – 1/4 c. Worchestershire sauce

3 tsp. salt

2 Tbsp. coarse black pepper

Directions:

Put all ingredients in a roasting pan lined with enough foil to make a roasting “pouch.” Close pouch securely so that steam stays inside.

Preheat oven to 250 degrees. Place roast in oven for 6 hours until tender.

A Note to the Diabetics:This one can be tricky, I would recommend plating your roast and then separating out your potatoes and measuring them. Once you know how much you have, you can put them back with your meat and carrots. 1/2 C potatoes = 15g of carbohydrate.

If you want to know what I did… I had 1/2 C of potatoes (15g), beef roast (free), kale salad (first four ingredients of this recipe), and a tiny piece of wheat ciabatta (15g). THEN I had some peach crisp later (30g) and if I’m being honest… I also had a scoop of ice-cream (15g).

So, I went a little over – but remember 15g of extra carbohydrate is a lot easier to walk off than 100 extra grams of extra carbohydrate. Be smart about indulgences. Plan ahead for them. Make them reasonable.